Easy Homemade Manicotti

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A family member {thanks Nellie!} gave me this recipe several years ago and since then, it's become one of our favorites. I love manicotti, but don't care for buying the shells or stuffing them, so this is an easy, inexpensive and delicious alternative.

Feel free to adjust the contents of the filling to suit your family's tastes. In this instance, I added Italian sausage and mushrooms. It was heavenly! However, Nellie's family opts for a simple cheese filling.

The recipe below makes 10-12 servings. I split it up and freeze one meal for later on. To reheat, take the dish out of the freezer about 3-4 hours before baking, so it can thaw, then bake for 30 minutes at 350 degrees. To make this dish faster, you can also make the savory crepes beforehand and freeze them. Make a double batch, then freeze in sets of 12. Defrost and use as needed!

Easy, Homemade Manicotti
“Noodles” – essentially a savory crepe

  • 3 eggs, lightly beaten
  • 1 1/3 cups milk
  • 2 tablespoons butter, melted
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt


  • 1 small container Ricotta cheese
  • 1/4 cup Parmesan cheese
  • 1 egg
  •  1 tsp dried parsley
  • Optional: 1/2 cup diced mushrooms, 2 Italian sausages or ground beef {cooked & crumbled}


  • 1 can diced tomatoes
  • 1 can/ jar tomato sauce
  • 1 cup mozzarella cheese


Combine everything for the noodles, whisking well until mixture is thin and smooth. Cook 1 about 1/4 cup full in a heated skillet, allowing the batter to coat the bottom thoroughly. {Pick the skillet up and tilt it around until it makes a nice circle.} Cook about 1 minute on each side.

Combine the ingredients for the filling.
When “noodles” are cooked, spoon about 2-3 tablespoonfuls into each noodle. Roll and place seam side down in baking dish.
Mix the tomatoes and sauce and spoon over top of manicotti. Top with cheese. Bake at 350 degrees for 20-25 minutes. Enjoy!
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4 thoughts on “Easy Homemade Manicotti

  1. Promise says:

    I saw on a cooking show yesterday to use lasagna noodles, the oven ready variety…and boil them until they are bendable. Roll your stuffing inside (it reminded me of making enchiladas). It looked SOOOO much easier than stuffing those noodles!

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